Red Lentil Soup with Turnips

This was my first time using red lentils - and surprise, they open up and are yellow when cooked! Another recipe from Whole Living, from week 2 of the detox diet this month, only slightly adapted.

Red Lentil Soup with Turnips
makes 8 cups

Ingredients:

• 2 TB olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 3 celery stalks and their leaves, diced
• 2 large tomatoes, chopped
• 1 1/2 cups red lentils
• 1 turnip, peeled and diced
• 1 quart vegetable stock
• 1 cup water
• 1/2 cup chopped fresh flat leaf parsley
• 1 tsp red wine vinegar
• coarse salt and pepper

Directions:

1. In a pot, heat olive oil over medium heat. Add onion, garlic and celery. Cook, stirring, until tender, 6-8 minutes.
2. Increase heat to high and add tomatoes. Cook for 1 minute. Add lentils, turnip, vegetable stock and water.
3. Bring to a boil, then reduce heat and simmer until lentils are tender. About 20-25 minutes. Stir in parsley and vinegar. Season with salt and pepper.

 I love lentil soup and was happy with this one, although I do think it needs a little more spice next time. Will definitely make again and I could see this being versatile with whatever root veggies you have available. Might throw some carrots in too next time. (add more water if you add extra veggies!)